Modern brick ovens, such as those from , utilize a "dome" or "barrel" design to create three types of heat: conductive (from the floor), radiant (from the walls), and convective (from the air). This trifecta allows for:
: Utilizing "falling heat" to create thick, crackly crusts and airy interiors that standard kitchen ovens cannot replicate. buy brick oven
: Cooking a Neapolitan pie in 60 to 90 seconds at 800°F+. Modern brick ovens, such as those from ,